Oven Roasted Potato Slices

Oven Roasted Potato Slices are a delicious way to cut back on carbs but still enjoy a potato slice (or two) from time to time.

*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

Even though the month of January, in any given new year, is all about eating healthy, sometimes you just have to make the men in your household happy by serving some crispy, browned potatoes.

What can qualify this recipe as "healthier" however is that you only need one of two of the slices on your plate (and not the whole potato). You'll not feel at all deprived and yet you'll get to enjoy them just like everybody else does. Everything in moderation.

Oven Roasted Potato Slices are cut into ½" slices, width-wise, oiled all over, seasoned on both sides, and placed on a baking sheet to roast at a high temperature until golden and yummy, flipped, and then roasted some more.

What I might also suggest you do with these Oven Roasted Potato Slices, in order to jazz them up, is to top them with shredded cheeses, sour cream, and some green onion slices... calories be damned! LOL

OVEN-ROASTED POTATO SLICES   {PRINT THIS RECIPE}
Prep Time:  5 minutes      Bake Time: 20-25 minutes

3-4 medium-sized Idaho potatoes, washed, dried, and sliced, width-wise, into ½" slices
Extra Virgin Olive Oil
salt and pepper
garlic powder

-Preheat the oven to 450 degrees
-Lay the slices of potato on a baking sheet (I foil-line my baking sheet, but that's optional)
-Brush the slices with the oil and season with salt, pepper, and garlic powder to taste.
-Flip the slices over and repeat the process on the flip side.
-Place the potatoes in the oven and about halfway through the cooking, flip them over, and continue to roast so both sides are browned and crisp. *Note - every oven is different, so check on the potatoes to make sure they're not cooking too fast or too slowly. You're looking for each side to be golden brown so they can be easily be flipped. If they're sticking to the baking sheet, they're not ready and you need to adjust your cooking time slightly.
-Serve plain or with toppings.

Go on and grab one (or two). You know you want to 🙂

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